Vegetable Terrine with Minted Beetroot

Ingredients:

4 beetroots, cooked and peeled
1 red onion, chopped
A handful of chopped mint leaves
Lemon juice
Lemon zest
1 cup natural yogurt
5 gelatin leaves
Salt and pepper to taste
1 teaspoon honey
1 ½ fl oz each white wine vinegar, white balsamic vinegar and water

Method:

Line a terrine dish with baking paper. Cut the beetroot into thin rounds and layer some at the bottom of the terrine. Follow with a layer of onion then chopped mint. Repeat and finish with beetroot.

Combine the vinegars, honey, water, salt and pepper and heat together until the honey dissolves.

Soften the gelatin leaves in a covered bowl of cold water. When soft, squeeze the water from the gelatin and add it to the vinegar sauce.

Stir until dissolved and adjust the seasoning. pour the gelatin mixture over the terrine until it is covered.

Press down and refrigerate for at least 6 hours until set.

Mix together the yogurt, lemon juice, lemon zest and some more chopped mint and serve the terrine drizzled with this sauce.

Serve garnished with mint leaves and fresh pepper and arrange some green salad on the side.

(Serves 6)